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Manchego Polenta with Peppers


  • Total Time: 15 minutes

Ingredients

Scale
  • 1 cup quick-cooking polenta
  • milk and stock, a combo, enough liquid to cook the polenta to package directions
  • 1 large or 4 small orange bell peppers, thinly sliced
  • 1 clove garlic, minced
  • 5 pickled hot or sweet peppers, drained and sliced
  • 1/2 cup grated manchego cheese, plus extra if desired for topping

Instructions

  1. In a pot with a lid, warm the liquids for the polenta over medium-high heat until simmering. Preheat a large skillet to medium-high heat with a drizzle of oil. When the skillet is hot, add the bell peppers and saute for 2-3 minutes until seared on the edges. Add the garlic and pickled peppers, stir, and turn the heat off.
  2. When the milk/stock mixture simmers, add the polenta, whisking as you do so, in a steady stream. Whisk for 2-3 minutes until the polenta thickens, then add the pepper mixture and the cheese. Gently stir and taste: add salt to your preference.
  3. Enjoy!
  • Prep Time: 5
  • Cook Time: 10

Nutrition

  • Serving Size: 4
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